Description
Rich, layered Mexican chocoflan where silky vanilla flan bakes over a tender chocolate cake and unmolds with a glossy caramel cascade. Chilled to perfection and absolutely worth every bite.
Ingredients
- Granulated sugar: 1 cup, for caramel
- All-purpose flour: 1 cup, for cake structure
- Unsweetened cocoa powder: 1/2 cup, for deep chocolate flavor
- Baking powder: 1 teaspoon, leavening
- Baking soda: 1/2 teaspoon, leavening and balance
- Salt: 1/4 teaspoon, enhances flavor
- Eggs: 4 large (2 for cake, 2 for flan), richness and set
- Vegetable oil: 1/3 cup, keeps cake moist
- Whole milk: 1/2 cup, moisture for cake
- Vanilla extract: 2 teaspoons (1 for cake, 1 for flan), aroma
- Sweetened condensed milk: 1 can, 14 ounces, flan sweetness and body
- Evaporated milk: 1 can, 12 ounces, flan creaminess
- Cream cheese: 4 ounces, softened, extra silky flan
Instructions
- Preheat Your Equipment: Heat oven to 350°F (175°C). Place a large roasting pan on the middle rack and bring a kettle of water to a simmer for the water bath.
- Combine Ingredients: Whisk flour, cocoa, baking powder, baking soda, and salt. In another bowl whisk oil, whole milk, 1 teaspoon vanilla, and 2 eggs, then mix with the dry ingredients until smooth.
- Prepare Your Cooking Vessel: Grease a 10 to 12 cup bundt pan. Melt 1 cup sugar in a saucepan until amber and carefully pour into the pan, tilting to coat the bottom.
- Assemble the Dish: Pour chocolate batter into the caramel lined pan. Blend sweetened condensed milk, evaporated milk, cream cheese, remaining 1 teaspoon vanilla, and 2 eggs until smooth, then gently pour over the cake batter.
- Cook to Perfection: Set the bundt pan inside the roasting pan and add hot water to reach halfway up the sides. Bake about 60 minutes, until the flan is set and a toothpick in the cake comes out mostly clean.
- Finishing Touches: Remove from the water bath, cool to room temperature, then chill at least 4 hours or overnight.
- Serve and Enjoy: Loosen edges, invert onto a platter, let the caramel flow, slice with a warm knife, and serve chilled.
Notes
- Note: A hot water bath helps keep the flan silky and prevents cracks.
- Use room temperature eggs and dairy for the smoothest custard.
- Do not rush cooling, chilling sets clean layers.
- Warm the knife under hot water for neat slices.
- Swap caramel with cajeta for a different sweetness profile if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg
Keywords: chocoflan, pastel imposible, Mexican dessert, flan cake, caramel, bundt cake